Src="https://present5.com/presentation/1/173805701_437464156.pdf-img/173805701_437464156.pdf-1.jpg" alt="(!LANG:> Most pressing issues"> Наиболее острые проблемы развития потребительского рынка в г. Костроме Работу выполнили: 14 -ГУ-7 «б»!}
Src="https://present5.com/presentation/1/173805701_437464156.pdf-img/173805701_437464156.pdf-2.jpg" alt="(!LANG:> The market is a sphere of commodity-money circulation and specific relationships and connections"> Рынок - это сфера товарно-денежного обращения и конкретных отношений и связей между производителями и потребителями товаров. Состав и структура потребительского рынка классифицируется: по региональному (республиканский, международный, признаку европейский, областной) (рынок продовольственных товаров, по назначению непродовольственных, услуг, товаров культурно – бытового назначения и хозяйственного обихода) по каналам реализации (организованный, неорганизованный- стихийный).!}
Src="https://present5.com/presentation/1/173805701_437464156.pdf-img/173805701_437464156.pdf-3.jpg" alt="(!LANG:>The consumer market is one of the most dynamically developing sectors of the economy, the main goal which is"> Потребительский рынок – один из наиболее динамично развивающихся секторов экономики, основной целью которого является обеспечение территориальной и ценовой доступности широкого ассортимента качественных товаров и услуг для потребителей. Торговля входит в число ведущих отраслей экономики, определяющих направление и результаты развития Костромы. Доля торговой отрасли в структуре формирования внутреннего регионального продукта составляет около 17%. Торговая отрасль является одним из лидеров по обеспечению занятости населения: в ней осуществляет свою трудовую деятельность каждый шестой работающий житель региона. По состоянию на 1 января 2015 года в регионе насчитывалось около 5, 4 тыс. торговых объектов, суммарная торговая площадь которых более 587 тыс. кв. м, из них более 4, 6 тыс. - стационарных, порядка 1 тыс. - нестационарных. В конечном счете целью развития потребительского рынка Костромской области является бесперебойное обеспечение населения качественными товарами в достаточном объеме и ассортименте по доступным ценам, формирование благоприятной конкурентной среды для участников рынка.!}
Src="https://present5.com/presentation/1/173805701_437464156.pdf-img/173805701_437464156.pdf-4.jpg" alt="(!LANG:> Catering economy, set"> Обще ственное пита ние, сокр. : общепи т - отрасль народного хозяйства, совокупность предприятий, занимающихся производством, реализацией и организацией потребления кулинарной продукции. (ресторан, бар, кафе, столовая, закусочная, пиццерия, магазин – кулинария, киоск)!}
Src="https://present5.com/presentation/1/173805701_437464156.pdf-img/173805701_437464156.pdf-5.jpg" alt="(!LANG:> Service is the result of at least one action, required implemented"> Услу га - результат, по меньшей мере, одного действия, обязательно осуществлённого при взаимодействии поставщика и потребителя, и, как правило, нематериальна. Услуги - предпринимательская деятельность, направленная на удовлетворение потребностей других лиц, за исключением деятельности, осуществляемой на основе трудовых правоотношений. жилищно - коммунальные юридические медицинские бухгалтерские образовательные услуги в сфере общепита!}
Src="https://present5.com/presentation/1/173805701_437464156.pdf-img/173805701_437464156.pdf-6.jpg" alt="(!LANG:>Trade is a branch of the economy and a type of economic activity aimed at the implementation purchase and sale,"> Торго вля - отрасль хозяйства и вид экономической деятельности, направленный на осуществление купли-продажи, обмена товаров, а также связанные с этим процессы: непосредственное обслуживание покупателей, доставка товаров, их хранение и подготовка к продаже. Виды розничной торговли: Стационарная торговля Нестационарная торговля Развозная торговля Разносная торговля Посылочная торговля Интернет-торговля Дистанционная торговля или торговля по образцам Комиссионная торговля Ярмарки выходного дня Рынки Региональные ярмарки Специализированные ярмарки!}
Src="https://present5.com/presentation/1/173805701_437464156.pdf-img/173805701_437464156.pdf-7.jpg" alt="(!LANG:> Problems: 1"> Проблемы: 1 Замедление темпов роста оборота розничной торговли: 2 если в 2014 сравнению с предыдущим годом, то в 2015 году - только 101, 9%. Сдерживающее влияние на динамику потребительского спроса оказало снижение 4 году индекс физического объема оборота розничной торговли составил 113, 8 темпов роста реальных денежных доходов населения и потребительского кредитования, увеличение 3 склонности населения к сбережениям. Неравномерное распределение торговой сети: 4 сохраняется значительная дифференциация по уровню развития торговли и обеспеченности торговыми площадями сельского и городского населения. Например, на долю 6 городских округов приходится около 75% торговых площадей. На долю муниципальных районов, где проживает более 40% населения Костромы приходится одна четвертая часть площадей торговых объектов. При этом отдаленные и труднодоступные территории зачастую испытывают острый дефицит торговых объектов.!}
Src="https://present5.com/presentation/1/173805701_437464156.pdf-img/173805701_437464156.pdf-8.jpg" alt="(!LANG:> Lack of retail space: Today, large retail chains"> Недостаток торговых площадей: На сегодняшний день крупные розничные сети ежедневно захватывают все больший сегмент розничной торговли. А количество субъектов малого бизнеса стремительно сокращается, не 1 выдерживая неравной конкуренции. Основная причина сокращения малого бизнеса в сфере розничной торговли – нехватка торговых площадей. Нехватка квадратных 2 метров для торговли вызывает рост арендной платы и приводит к универсализации небольших магазинчиков. Ни о каком расширении ассортимента и соблюдении норм санитарной безопасности речи в такой ситуации идти не может. 3 Диспропорция в размещении и развитии торговой инфраструктуры: Проводимый анализ обеспеченности населения города торговыми 4 площадями выявил диспропорцию в обеспеченности площадями, предназначенными для реализации продовольственных и непродовольственных товаров. В условиях значительного превышения нормативов минимальной обеспеченности по площадям, предназначенным для реализации продовольственных товаров, фактический уровень обеспеченности торговыми площадями непродовольственного назначения составляет 77, 5 % от нормативного.!}
Src="https://present5.com/presentation/1/173805701_437464156.pdf-img/173805701_437464156.pdf-9.jpg" alt="(!LANG:>Thank you for your attention!!!">!}
Hot Suicide Wings- literally translated means hot suicidal wings. Robin Rosenberg, the chef of one of the Chicago taverns, is also a wit. Few dare to try the chicken wings of his preparation. The fact is that Rosenberg's signature wings are the sharpest chicken wings in the world!
The dish is so spicy that before trying it, the guest will have to sign a document according to which he will not sue the tavern for possible physical complications. Chicken wings are cooked with one of the hottest pepper varieties in the world - Red Savina Habanero. An ambulance will be provided to a person who wishes to taste this dish as soon as necessary: the waiters always keep the "antidote" - sour cream, ready, milk sugar and White bread.
The idea of serving one of the most spicy dishes in the world, Robin hatched for many years. “Of course, for many this is an unacceptable dish, but perhaps there is a person to whom it will bring true pleasure,” the chef says.
2 Bollywood Burner
London restaurant indian cuisine claims a place in the Guinness Book of Records in the category "most spicy dish on the planet". According to the restaurant chefs, their lamb dish, with curry sauce and abundant powder of the hot pepper in the world - by far the spiciest dish on our planet.
This masterpiece is called "Bollywood Burner". It's not in the main menu. This infernal dish is served exclusively by special order. Anyone wishing to taste this dish must give a receipt in the presence of restaurant employees, in which he confirms that when ordering a dish, in the event of an unexpected result of a dangerous tasting, he takes full responsibility.
It is known that in the southern province of India, Hyderabad, the cuisine is particularly spicy and, according to connoisseurs, the curry of the British is unlike any hot sauce that they have ever tasted. This curry uses the hottest plant in nature, the naga pepper. According to the Scoville scale (the scale of "hotness of peppers"), its sharpness exceeds 850,000 units. In comparison, widely used in mexican food Tabasco pepper has a spiciness of only 800 units, while "pepper spray" - a tear agent used by the US police - has 2,000,000 units.
3. Phaal
Paal is indian dish. It is considered the spiciest curry in the country. Phaal is a sauce that is made from 10 types of pepper, the main of which is the so-called (Bhut Jolokia) Bhut Yolekia - in the Guinness Book of Records it is listed as the hottest spice on earth!
Huge popularity phaal acquired in New York when the owner of one of the restaurants included it in his menu. As a result, restaurant visitors, having tasted phaal once, then began to bring their friends there so that they too would try such a spicy dish.
4. Infamous hot pot
“Shameful hot pot” is a very spicy dish that is prepared in a Chinese restaurant in China itself. Why this dish got such a name, history is silent. True, there are legends in China that once this dish was an attribute of some sadomasochistic ritual in this country.
The owner of the restaurant says that despite strict warnings about the spiciness of the dish, he continues to watch how visitors grab their stomachs after the first spoonful.
5. Australian chili
Nobody knows how to cook truly spicy dishes like the Australians, writes mc.com.ua. A specific chili sauce, which is prepared in Australia, is considered one of the spiciest dishes in the world.
Those who wanted to try this "slightly" spicy dish never lined up. Adding a drop to some large dish is possible, but to take and eat a “clean” sauce is not.
This chili uses a hot pepper called naga jolokia, the same one used in the London Indian restaurant mentioned above.
In Australia, finally, there were those who wanted to become famous and swallow not even the chili itself, but its fiery component. The characters are Ryan Duke and Alex Fanning. Fortunately, the guys survived. The impressions of the heroes are approximately the same: they are not going to try THIS a second time, but they are terribly proud of themselves!
6. Tabasco
Mexican Tabasco sauce is known all over the world. However, the most popular is its lightest version - Tabasco Green Pepper Sauce (only 600-1200 scovilles).
The hottest of sauces is Tabasco Habanero Sauce. Its fortress is 5000-7000 scovilles, which is 10 times the fortress of Tabasco Green. In addition to the extreme spiciness for the layman, this sauce also has a complex recipe that takes its roots from Jamaican cuisine. Tabasco Habanero consists of vinegar, Habanero peppers (one of the hottest varieties in the world), cane sugar, regular Tabasco sauce, salt, mango pulp, tamarind, banana, papaya, tomato, dried onion, garlic, spices, and oak-aged pepper Tabasco.
Tabasco Habanero is just perfect to drink with vodka (no pepper is like a drop of habanero in a glass) and is intended to serve as a condiment for exotic cuisines like African, Caribbean and Mexican.
7. Couscous with lamb and vegetables
Couscous is a staple food in the Maghreb, particularly in Morocco, Algeria, Tunisia and Libya. Also common in other parts of Africa, France, the Sicilian province of Trapani in Italy, and parts of the Middle East.
Couscous comes in many varieties, and not all of them are spicy. There is fish couscous, sweet and even vegetarian couscous. A lot of pepper is added to couscous with lamb. According to the combination of ingredients, this couscous is the most fiery dish. It is not surprising that the Maghrebians and Africans who adore him are much more active and cheerful than their northern neighbors.
As a rule, couscous is prepared on the basis of durum wheat semolina. Traditionally, couscous was prepared by women, but because the preparation of couscous is a very laborious process.
8. Mexican watermelon
Arrange a fire in the mouth and turn a person into a dragon can ... watermelon. But not a simple watermelon, but a watermelon cooked in a special way - in a Mexican way. In Mexico, where most dishes really breathe hot peppers, watermelon is not forgotten either.
Here it is abundantly flavored with pepper, sprinkled with salt and watered with lime juice. The taste of this dish is very specific and seems to many simply incredible disgusting: if the preparation of salted watermelons is practiced in Russia in some places, then peppered watermelon looks just a perversion. However, there are spicy lovers on this dish too.
9. Mama Africa
Mama Africa are South African sauces. Tabasco lovers compared to Mama Africa lovers; just angelic sweets. Mama Africa Habanero makes even the most persistent admirers of spicy taste cry. Which is not surprising - it contains 22,000 scovilles! Gourmets who are especially sympathetic to ordinary people advise even sniffing this sauce from afar!
Mama Africa sauces include fruits, fresh pepper chili, carrot, onion, garlic, green pepper, lemon juice. And to give a piquant taste, fresh and dried seasonings are added: coriander, basil, oregano, ginger, black pepper and mint.
The most spicy are "Mama Africa Habanero", "Mama Africa with red chilli", "Mama Africa Chili with mint".
10. Kimchi
This dish is from Korea. Kimchi is a spicy spiced sauerkraut and primarily Chinese cabbage. Pickled cabbages are seasoned with red pepper, onion, garlic and ginger.
In Korea, kimchi is considered the main dish, without which no meal is complete. Koreans believe that moderate consumption kimchi promotes the absorption of body fat. So for some, this spicy dish looks like a diet. It is also believed that spicy kimchi is a good remedy for colds.
The name "chili" is used commercially and culinarily to refer to the cayenne pepper Capsicum annuum, and is also applied to all of the most pungent varieties of red hot peppers to distinguish them from medium to low scorching ones. The name "chili" in Russian is consonant with the name of the country Chile, but in fact it comes from the word "chilli" from the Astec languages of Nahuatl (the territory of modern Mexico) and is translated as "red".
Pepper spiciness is measured on the Scoville scale. This scale was proposed by the American chemist Wilbur Scoville for a comparative assessment of the degree of hotness of different varieties of pepper. The Scoville Units (SUS) provide an estimate of the quantitative content of capsaicin and are based on organoleptic testing of pepper extracts. It is capsaicin that gives pepper a burning taste, it is associated with the perception of substances that stimulate "thermal" receptors. Capsaicin is widely used in medicine, but not only. For example, it is a component alcohol tincture and medical plaster, used as a distraction and pain reliever, as well as frostbite ointments. Capsaicinoids are used in self-defense gas weapons: in gas pistols and revolvers, gas cartridges.
To be more clear, sweet bell pepper corresponds to 0 on this scale, Tabasco sauce - 5000 units, jalapeno - 8000 units, hot Thai pepper - 50-100 thousand. By the way, while in Thailand, I tried dishes that Thais cook for themselves and, to be honest, I couldn’t eat more than two tablespoons. Jamaican hot pepper is gaining 100-200 thousand units. The peppers I'm going to talk about in today's post start at 225,000 (!) on the Scoville Hotness Scale.
So let's get started. I must say right away that the most interesting and extreme are at the end of the list.
22nd place. Madame Jeanette (225,000 units)
This variety of pepper comes from Suriname. According to one version, it got its name from the name of a prostitute from Paramaribo. The harmless-looking smooth yellow pod contains a powerful charge of sharpness. It doesn't have any fruity or floral notes, it's just tangy. Madame Jeanette can be found in traditional Surinamese and Antillean cuisines. This variety is often confused with "Yellow Suriname" - Surinamese chile peppers are yellow in color, but mature Madame Jeanette peppers are reddish-yellow in color, they are larger and irregular in shape. The plant is very productive, grows little and does not like coolness, can grow indoors.
21. Scotch bonnet (100,000 - 350,000 units)
Scotch bonnet is found mainly in the Caribbean, Guyana (where it is called "fireball"), the Maldives and West Africa. It got its name in honor of the resemblance to the traditional Scottish tam-o-shenter headdress. This is a wide wool beret with a pompom on top. These peppers are used for flavoring various dishes, as well as in hot sauces and seasonings. It gives pork or chicken dishes a unique taste. Scotch bonnet has a sweeter taste and thicker shape than its habanero cousin, with which it is often confused.
20. White habanero (100,000 - 350,000 units)
This habanero variety is rare because it is quite difficult to grow. The white habanero fruit grows on tiny bushes but is extremely productive. Opinions about the origin of the variety differ (Peru or Mexico), but it is most often found in Mexican cuisine.
I suggest you watch a video review of a white habanero with a tasting. As it turned out, this is a fairly popular genre of video reviews on YouTube. The internet is filled with videos of blushing and sweating men chewing different varieties peppers.
19. Kclassic habanero (100,000 - 350,000 units)
Despite its official name, Capsicum chinense, the classic habanero comes from South America. Nikolaus Jaquin, who discovered this plant, mistakenly believed that it spread from China. This species naturally grows in Brazil, Colombia, Mexico and the Caribbean. Residents of Mexico are immensely fond of spicy food, and tourists are offered to taste dishes with habanero peppers in the restaurant. The visitor who ordered this hot pepper is immediately respected by the locals. Habanero pepper is part of the famous Tabasco sauce.
18. Fatali (125,000 - 325,000 units)
The Fatali pepper, or South African habanero, is the first pepper on our list that is not native to the Western Hemisphere. South Africa is considered its homeland. This variety has a pleasant fruity taste. Depending on the place of growth, you can catch the aroma of citrus or peach, although I personally do not understand how you can distinguish any shades of taste when tasting such a sharp product.
17. Tongue of the devil (125,000 - 325,000 units)
This variety is similar in appearance to Fatali and is also a member of the Habanero family. This pepper was first discovered on a farm in Pennsylvania, but the history of its origin is unknown. The fruits of this pepper have a bright, fruity, slightly nutty taste (let's take our word for it).
16. Tigerpaw NR (265,000 - 328,000 units)
This habanero variety was bred at the USDA Science Lab. The prefix NR in the name of the pepper stands for "nematode resistance", which means the resistance of this variety to root nematodes (pests that usually attack pepper bushes). Due to the artificial origin of Tigerpraw NR, the tradition of using it for food has not developed. However, its resemblance to the classic orange habanero allows it to be used as a substitute for any kind of cooking, although the Tigerpraw NT is slightly spicier.
15. Chocolate habanero (aka Congo Black) (300,000 - 425,000 units)
This variety is originally from Trinidad and, in fact, has absolutely nothing to do with the Congo. Chocolate habaneros have gained particular popularity with spicy lovers, who can stay awake long enough to savor the rich "smoky" flavor buried deep beneath the spicy spiciness. This variety can be found in traditional hot sauces from Mexico to Jamaica.
Review-tasting chocolate habanero:
14. Red Savina (200,000 - 450,000 units)
Another variety of habanero, specially bred by breeders in order to get larger and juicier fruits. Like some other habanero varieties, Red Savina comes from Central America, but it got its new look in California greenhouses. In order for you to understand what awaits you further on this list, I will explain: this variety held the palm among the hottest varieties of pepper for 12 years (from 1994 to 2006), and we have not even reached the middle!
13. Red Caribbean Habanero (300,000 - 475,000 units)
This variety is almost twice as hot as the classic habanero. Like some of the other varieties on this list, the red habanero is native to the Amazon basin, although some believe it has Mexican roots. The red Caribbean habanero is widely used in Mexican cuisine, mainly in salsa and other hot sauces.
12. Trinidad Scorpion CARDI (800,000 - 1,000,000 units)
The Trinidad Scorpion cultivar group gets its name from its characteristic scorpion tail shape. Origin: Trinidad Island. The abbreviation CARDI explains that this variety was bred within the walls of the Caribbean Agricultural Research Institute. Growing and processing this pepper requires wearing gas masks and protective clothing similar to chemical protective suits. In its homeland, the Trinidad Scorpion is used in the military industry to produce tear gas. Also, capsaicin obtained from it is added to the paint, which is used to cover the bottoms of ships to protect against mollusks.
11. Naga Morich (aka Dorset Naga) (1,000,000 units)
From this point on, we are moving into a completely different category of varieties with a level of spiciness over a million Scoville units! It's hard to imagine, but "gastromasochists" from all over the world chew these peppers too. Central American habaneros will have to make room: the Naga pepper family is native to northern India and Bangladesh. There they are usually eaten unripe. In addition to the spicy spiciness, "naga morich" boasts a fruity aroma, with some fans catching notes of orange and pineapple. One variety of this Dorset Naga pepper has been specially torn down for maximum spiciness. It was the first variety in the world to cross the 1 million Scoville mark.
10. Bhut Jolokia (aka Ghost Pepper) (800,000 - 1,001,304 units)
In 2011, Bhut Jolokia (or Naga Jolokia) entered the Guinness Book of Records as the hottest pepper in the world. Now there are more spicy varieties of chili, bred in laboratories, but it is worth remembering that Bhut Jolokia is a natural creation of nature, growing for centuries in India. It is noteworthy that the sharpness of this pepper directly depends on the geographical location and climate of the area where it grows. So, the sharpest Bhut Jolokia grows in the relatively sparsely populated northeastern part of India, also known as the "Seven Sister States", where they are plastered with fences to keep wild elephants away from human dwellings. In the drier state of Madhya Pradesh (the center of the country), it is half as sharp as in the northeast. The Ministry of Defense of India, after conducting tests, announced that grenades stuffed with Bhut Jolokia effectively cooled the ardor of hooligans. After that, pepper grenades came into the possession of the Indian army.
9. Bhut Jolokia chocolate (800,000 - 1,001,304 units)
The chocolate variant of Bhut Jolokia is very rare in nature. It got its name not only for its characteristic color, but also for its sweetish aftertaste. But don't be fooled: it's no less pungent than its red counterpart, with about the same level of capsaicin at 1 million units. Native to India, these peppers are used in all varieties of curries.
8. 7 Pot Chili (over 1,000,000 units)
This chili variety also comes from Trinidad, where the fiercest peppers grow naturally as weeds. This pepper is found in dishes throughout the Caribbean. In Jamaica, it is called the "seven-pot" pepper, to show that one pod is enough to fill seven pots of food with flavor and aroma. Like other spiciest varieties, 7 pot chili fruits have an uneven, bumpy surface, as if boiling from the inside due to their spiciness.
7. Gibralta (Spanish Naga) (1,086,844 units)
Based on the name, this variety of naga is grown in Spain, although it was bred in laboratories in the UK. To obtain such sharpness, gibralta is cultivated under extreme conditions: indoors, in closed polyethylene tunnels, using extremely high temperatures. Since it is an artificially bred variety, it is difficult to find it in traditional Spanish cuisine.
6. Infinity chili (1,176,182 units)
Most of the top ten chili cultivars were produced artificially, and Infinity chili is no exception. It was bred by British breeder Nick Woods, but only lasted two weeks as the hottest pepper. Like the two previous varieties, it's just as red and bumpy and bad-looking, just like those amateur tasters after they've tasted it.
5. Naga Viper (1,382,118 units)
Nature couldn't invent a pepper as hot as the Naga Viper. It is so unnatural that this variety loses its properties with each new bush. Naga Viper is an unstable genetic hybrid of three other chili varieties: Naga morich, Bhut jolokia and Trinidad scorpion. If you want to buy seeds and try growing Naga Viper yourself, get in line with Gerald Fowler, the breeder from the UK who developed this variety. At the moment, there are already several thousand people on the list.
4. 7 Pot Douglah (aka Chocolate 7 Pot) (923,000 - 1,853,396 units)
Trinidad's chocolate 7 pot chili is approaching the dangerous 2 million Scoville mark. Fans say that this variety is one of the juiciest and most flavorful varieties of chili. The word "dougla" in Trinidad refers to people of mixed African and Indian blood.
3. Trinidad Scorpion Butch T (1,463,700 units)
The Trinidad Butch T scorpion was listed in the Guinness Book of Records in 2011. It was obtained by crossing other varieties and named after Butch Taylor from the USA, who grew them from the seeds of another fellow pepper lover. To prepare food using this pepper, you need protective equipment: a mask, gloves, a protective suit. Chefs claim that numbness in the hands lasts for about two more days after cooking.
2. Trinidad Moruga Scorpion(2,009,231 units)
This variety for the first time crossed the threshold of 2 million units on the Scoville scale and for several years held the title of the hottest pepper in the world. It is the hottest pepper found in the wild and comes from the Moruga region of Trinidad (of course). A medium-sized fruit contains about 25 ml of pure capsaicin, about the same amount as a police pepper spray. If you decide to bite off a piece of Trinidad Moruga Scorpion pepper, then in the first minutes you will think that it is not spicy at all. However, after a few minutes, the degree of stinging will begin to skyrocket, and you will feel as if your tongue, throat and esophagus are on fire! Blood pressure will rise, the face will turn red, and the eyes will begin to water heavily. Some who tried this pepper had bouts of nausea. In addition to its sharpness, Trinidad Scorpion Moruga Blend is notable for its fruity aroma, thanks to which its fruits, added to food in very small quantities, give the dish a piquant and, at the same time, pleasant taste.
1. Carolina Reaper (1,569,300 - 2,200,000 units)
The leader of the rating is the Carolina Reaper pepper, grown in South Carolina on the farm of Ed Curry, owner of PuckerButt Pepper Co. The Carolina Reaper, declared the hottest pepper in November 2013, beat the nearest competitor by 200,000 units. Like its other closest relatives from Trinidad, it is equipped with a bumpy surface and a scorpion tail.
In this funny video, two reckless comrades are tasting Carolina Reaper:
Let me remind you something else interesting about food and food: but for example. Here they are eaten. I can even tell you. Well, look how it looks
Food is beautiful because it can give a person the whole gamut of sensations. The taste can be sweet and bitter, spicy and sour. And for every dish there is a fan. But spicy dishes stand out a little from the general list, it seems that only extreme people can eat them all the time. Nevertheless, people are constantly coming up with newer and spicier dishes. Here are ten of the most burning and spicy dishes.
Hot Suicide Wings. The literal translation of this dish means "hot suicidal wings." Robin Rosenberg, a chef from Chicago, very wittily gave this name to his invention. Only few people dare to eat these chicken wings. After all, they are the sharpest in the world! In order for visitors to taste this dish, the restaurant administration takes some precautions. So, the guest signs a document according to which he waives prosecution of the establishment in case of possible problems with digestion. To make the wings so spicy, the Savina pepper variety is used, it is one of the hottest in the world. If there was a daredevil who ordered this dish, then the waiters are immediately preparing to give him " ambulance". Always at hand is sour cream, white bread and milk sugar, which can become a kind of antidote. Chef Rosenberg himself has long wanted to create an unusually spicy dish. He believes that although for most people these wings will be absolutely unacceptable, perhaps somewhere in the world there is a person who will eat the dish with the greatest pleasure.
Bollywood Burner. In London, there is an institution of Indian cuisine, which rightfully claims to be the owner of the spiciest dish on the planet. The chefs of this restaurant believe that this is precisely their lamb dish with curry sauce, carefully sprinkled with the hottest peppers in the world. All together it is called "Bollywood Burner". True, it is not found in the main menu. Such a spicy dish can only be prepared by special order. And in this case, a gourmet who wants to taste such a spicy dish must first give the administration of the institution a receipt. There he confirms that he ordered this food consciously and in case of any complications with the body he takes full responsibility. Such a spicy dish came from the Indian province of Hyderabad, where such food is generally traditional. Gourmets who have tasted curry in an English restaurant say that there are no such hot sauces anywhere else. After all, for its preparation, naga pepper is used - the most spicy plant in the world. There is a special Scoville scale that evaluates the hotness of peppers. So, according to her, the naga has an indicator of 850 thousand units. Is it a lot or a little? For example, the Tabasco pepper used in traditionally spicy Mexican cuisine has "only" 800 units. And that pepper-based tear gas that is used by police in America - 2 million units.
Phaal. This dish is prepared in India, where this curry is considered the most spicy. Phaal sauce is not easy, it includes 10 types of pepper at once. Among them is Bhut Yolekiya - the most spicy spice on the planet according to the Guinness Book of Records. But the dish became famous not at all in the homeland, but in New York. There, the sauce began to be offered in one of the restaurants. As a result, visitors, having tasted such an unusually spicy, but tasty dish began to bring their friends there.
"The infamous hot pot." The Chinese do not consider it shameful to eat such a dish at all. It is prepared in one of the country's restaurants. It's hard to say why this sharp powder got that name. There is a legend according to which the dish was once part of some sadomasochistic ritual. But the owner of the establishment says that visitors are not stopped by strict warnings about the extraordinary spiciness of the dish. As a result, literally after the first spoon, a typical picture is observed - people grab their throats or their stomachs and ask them to bring them some liquid as soon as possible.
Australian chili. Speaking of spicy food, we mean Mexico, India. However, it turns out that Australians can also cook really hot dishes. It was here that they came up with a specific chili, which is considered almost the hottest sauce in the world. Naturally, there are no queues of extreme gourmets for such a spicy dish and never have been. Usually the sauce is added in the form of a small portion to some main dish. In its pure form, only a madman can eat such chili. When preparing this sauce, they use the same hot naga jolokya pepper as in the Indian restaurant in London mentioned above. Recently, the media reported that there were two daredevils who decided, in pursuit of fame, to swallow not even the sauce, but its main burning component. Ryan Duke and Alex Fanning were able to survive their brave attempt. But both have similar impressions from their experience - they will never try such a dish a second time. But the guys got a reason to be proud of themselves and a portion of glory.
Tabasco. This Mexican sauce is known all over the world. But the most common is its lightest and most gentle version - Tabasco Green Pepper Sauce, its sharpness index is only 600-1200 points on the Scoville scale. And the most spicy sauce from this family is Tabasco Habanero Sauce, its indicator is 5-7 thousand points, which is almost 10 times more than the strength of Tabasco Green. This sauce has not only an unprecedented spiciness for the average consumer, but also a complex original recipe straight from Jamaican cuisine. Tabasco Habanero contains vinegar, habanero peppers (one of the hottest in the world), cane sugar, salt, mango pulp, tamarind, bananas, papaya, tomatoes, dried onions, garlic, spices and regular Tabasco sauce along with aged in oak barrels pepper of the same name. Tabasco Abanero hot sauce is usually consumed with vodka. The effect of it is much greater than the effect of any pepper. It is enough to add only a drop of hot sauce to a glass. It is also used as a seasoning not only for the native Mexican, but also for the very exotic cuisines of the world - African and Caribbean.
Couscous with lamb and vegetables. In the Maghreb countries (Morocco, Tunisia, Libya, Algeria), couscous is almost the main dish in the diet of local residents. But it is also common in other African countries, as well as in France, the province of Trapani, in Italian Sicily and in some countries in the Middle East. Couscous has several cooking options, but not all of them are spicy. There is sweet couscous, fish and even a vegetarian variety. But the option with lamb is traditionally famous for the abundance of pepper. As a result, the combination of all the ingredients in it gives a very spicy dish. Is it any wonder after that that the people of Maghreb, and even the Africans, who for the most part love couscous, behave more actively and much more cheerfully than their neighbors from the north, the Europeans. Couscous is based on semolina obtained from durum varieties wheat. Traditionally, couscous is made by women, as the work on such a dish is very laborious.
Mexican watermelon. Watermelon is usually considered a sweet dish, few can believe that it can make a real fire in the mouth. Meanwhile, in Mexico, where they seem to strive to make any dishes spicy, this berry, cooked in a special way, is also among the most spicy dishes. Application hot spices found in this case. Watermelon is abundantly flavored with pepper, salt and watered lemon juice. Such a dish has a very specific taste and many simply do not understand it, considering it disgusting. Although we have salted watermelons in some places, no one has thought of peppered watermelons. But in Mexico, there are those who want to try such exotic spicy food.
Mother Africa. Sauces are produced under this name in South Africa. They are so sharp that they can scare away even seasoned Tabasco fans. Sauce Mama Africa Abanero makes even the most persistent spicy lovers cry. And this is not surprising, because the indicator this dish- 22 thousand scovilles. Gourmets warn ordinary people against thoughtless tasting, it is quite enough just to smell the sauce, and even then it is desirable from afar. Fresh fruits and chili peppers, as well as green peppers, onions and garlic, lemon juice made Mama Africa so spicy. To give the dish a piquant taste, a whole range of dried and fresh seasonings is added there: oregano, ginger, basil, mint and black pepper. Mama Africa has several varieties, but the most spicy varieties are "Abanero", "Mama Africa with Red Chili" and "Mama Africa Chili with Mint".
Kimchi. This dish is made in Korea. Kimchi is pickled vegetables spiced with pepper. The basis of the dish is Chinese cabbage. Fermented heads are sprinkled with onion, garlic, ginger and red pepper. In Korea, kimchi a traditional dish, it is difficult to imagine a feast or even an ordinary meal without it. Locals believe that regular and moderate consumption of kimchi helps to dissolve unwanted fat stores. So a spicy dish can also be considered dietary. Another useful side of kimchi is its ability to effectively resist colds.
Are you here because you love spicy food and want to know how to make your favorite dishes even spicier? Here are 6 spicy sauces that will challenge your taste buds. Be careful and don't say you weren't warned!
But let's first understand why people love spicy food so much. There is such a hypothesis: when we eat burning, the oral mucosa feels pain, and in order to drown it out, the brain releases endorphin, the hormone of joy, into the body. But there is no scientific evidence of this connection yet.
Another version - almost all the most spicy sauces spices and spices in themselves are aphrodisiacs, that is, substances that stimulate sexual desire. No wonder the Kama Sutra was written in India, the country with the most spicy cuisine!
One way or another, we invite fans of spicy to get acquainted with the rating of the hottest sauces. Their ingredients score high on the Scoville Hotness Scale, based on the amount of capsaicin in the product, the substance that makes peppers so hot.
The spiciness of Jalapeno peppers is estimated at 2,500 to 8,000 units on the Scoville Scale (ESS), the hotness of pepper spray is 4 million, and the hottest substance known to science (resiniferatoxin contained in Poisson's milkweed) is 16 billion units.
The hottest sauces in the world
Tabasco
Our rating will be opened by the popular Tabasco sauce, the invention of the American banker Edward McAilenny. There are several varieties of Tabasco with varying degrees of pungency - from sweet-spicy (100-600 HP) to habanero (up to 9000 units). With the exception of the green variety of Tabasco, they share a common ingredient - cayenne chili. Its sharpness in pure form can reach 50 thousand ECU. 
The recipe for classic Tabasco is simple: pepper, vinegar and salt. But if you follow the canons, you have to withstand the peppers for three years in oak barrel, and only then add vinegar and salt.
Tabasco is indispensable for one of the most popular cocktails - " bloody mary". Just a couple of drops of sauce will give a bland dish new facets of taste. Tabasco is adored by the singer Madonna, ex-president George W. Bush and Queen Elizabeth II.
Bhut Jolokia from South Devon
If Tabasco seems like child's play to you, let's move on to the next sauce in our ranking. The Indian variety Bhut jolokia (or "ghost pepper") is considered the hottest pepper, born of nature itself. Of course, scientists have already bred varieties that are many times greater than its pungency, and nevertheless, the sauce from it can take pride of place on the shelf of every food extreme lover. Depending on the concentration of pepper, its hotness can reach one million HP, but on average it is 700 thousand. 
Naga Vipers
A sauce made from hot Naga viper peppers grown artificially by British breeder Gerald Fowler. This is a hybrid of three super-spicy varieties: Naga morich, Bhut jolokia and Scorpio Trinidad. Its sharpness is 1,382,118 units. The creator of the pepper even joked that he would take a receipt from everyone who dared to try his creation. 
New Mexico Scorpio
The main ingredient of New Mexico City Scorpion, Infinity Chili pepper, is slightly less hot than Naga Viper (1,191,595 ECU), but the sauce based on it turned out to be much spicier. 337 bottles were offered to attendees at the Fiery Foods & Barbecue in Albuquerque. Despite the rather high price ($55), the sauce was instantly sold out, because the creators presented it as the hottest sauce in the world. 
Atomic Kick Ass
This throat-tearing condiment with 12 million ECU was invented by the chef of the British restaurant "Bindi" Muhammad Karim. The sauce, the name of which is translated into Russian as "Atomic f *** c", is prepared in thick gloves and a gas mask and served to signature dish- fried chicken legs. Before tasting them, the visitor is obliged to sign a paper that relieves the restaurant of guilt for all possible consequences. 
The chef honestly states that a small fraction of this dangerous food can lead to half an hour of paralysis of the facial muscles, convulsions and internal bleeding.
The hottest sauce in the world
Blair's 16 Million Reserve
In general, Blair has a whole series of "millionth" sauces with pungency from 2 to 15 million ECU, but this sauce has become the pearl of the collection. It is difficult to call this substance a sauce in the usual sense. The 1ml vial contains the purest crystallized capsaicin. Its pungency is estimated at 16 million ECU. You can even say that this is the most burning substance on earth. The thing is purely collectible: only 999 of these bottles were produced.A man tests the world's hottest sauce (English)
There was a daredevil who dared to conduct an experiment and dissolved a crystal of capsaicin in a 3-liter saucepan tomato soup. The first spoon seemed spicy to him, but not excessive, and he treated his wife to soup. She, having tasted just one spoonful, began to cry and threatened to file for divorce. After that, the man tried his creation again and was forced to pour it down the toilet - the soup turned out to be the spiciest food he had ever tasted.
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